Italian Sausage Hoagies

Filed Under: Cooking

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Italian Sausage Hoagies

Servings 4
Calories 49 kcal
Author Mary Drennen, October 2012

Ingredients

  • 8 ounces hoagie rolls -- halved lengthwise
  • 9 ounces sweet turkey Italian sausage -- cut into 1-inch-thick pieces
  • 1/2 cup prechopped onion
  • 1 teaspoon minced fresh garlic
  • 1 cup lower-sodium marinara sauce -- such as Amy's
  • 1 small red bell pepper -- thinly sliced
  • 1/4 teaspoon freshly ground black pepper
  • 2 1/4 ounces shredded part-skim mozzarella cheese -- about 1/2 cup

Instructions

  1. Preheat broiler to high.
  2. Hollow out top halves of rolls. Arrange rolls, cut sides up, on a baking sheet. Broil 1 1/2 minutes or until toasted. Set aside.
  3. Heat a large skillet over medium-high heat. Add sausage to pan; cook 2 minutes or until lightly browned, stirring occasionally. Add onion and garlic; cook 1 minute. Add marinara, bell pepper, and black pepper; bring to a boil. Reduce heat, and simmer 6 minutes or until bell pepper is crisp-tender.
  4. Arrange about 3/4 cup sausage mixture over bottom half of each roll; sprinkle each serving with about 2 tablespoons cheese. Place on a baking sheet; broil 2 minutes or until cheese melts. Top with top halves of rolls.

Italian White Bean and Spinach Soup

Filed Under: Cooking

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Italian White Bean and Spinach Soup

Servings 6
Calories 32 kcal

Ingredients

  • 1 package dried shiitake mushrooms (1-ounce)
  • 2 cups boiling water
  • 2 tsp olive oil
  • 1 cup chopped yellow onion
  • 2 garlic cloves minced
  • 4 cups chopped fresh spinach
  • 1 tsp chopped fresh rosemary
  • 1 tsp chopped fresh thyme
  • 1/4 tsp freshly ground black pepper
  • 1 can cannellini beans or other white beans (16-ounce) rinsed and drained
  • 1 can organic vegetable broth such as Swanson Certified Organic, (14-ounce)
  • Fresh thyme optional
  • Crushed red pepper optional

Instructions

  1. Combine mushrooms and 2 cups boiling water in a bowl; cover and let stand 15 minutes. Drain mushrooms in a colander over a bowl, reserving liquid. Chop mushrooms; set aside.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add onion, garlic, and mushrooms to pan; sauté 5 minutes or until tender. Add the reserved mushroom liquid, spinach, and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 10 minutes. Garnish with thyme and red pepper, if desired.

Kielbasa with Onions and Poblanos

Filed Under: Cooking

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Kielbasa with Onions and Poblanos

Servings 6
Calories 183 kcal
Author The Bon Appétit Test Kitchen

Ingredients

  • 1 large onion -- cut into 1/2-inch slices
  • 2 poblano chiles or green bell peppers -- seeded cut into 1/2-inch strips
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt -- freshly ground pepper
  • 1 1/2 pounds kielbasa sausages -- cut on a diagonal into 4-inch pieces halved lengthwise
  • Mustard -- sauerkraut and crusty bread

Instructions

  1. Place a 16x12" sheet of heavy-duty foil on a large rimmed baking sheet. Toss onion and chiles with oil in a large bowl; season generously with salt and pepper. Mound vegetables in center of prepared baking sheet; top with sausages. Place another large sheet of foil over. Fold and crimp all edges tightly to form a sealed packet. DO AHEAD: Can be made 4 hours ahead. Chill. Let stand at room temperature for 15 minutes before continuing.
  2. Preheat oven to 350°. Alternatively, build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Bake or transfer packet to grill and cook until onions and peppers are softened (open the packet carefully to check; steam will escape), about 25 minutes.
  3. If using an oven, turn on broiler. Carefully cut open packet. Arrange sausages on top if necessary. Broil until sausages are browned and crisp, about 5 minutes. If grilling, remove sausages from packet and grill until browned and crisp, about 5 minutes. Serve with mustard, sauerkraut, and bread alongside.